Xiong, H.;                     Zhang, Y.;                     Wang, W.;                     Ye, H.;                     Zhang, Q.    
        Enhancing the Quality of Low-Alcohol Navel Orange Wine through Simultaneous Co-Fermentation Using Saccharomyces cerevisiae SC-125, Angel Yeast SY, and Lactiplantibacillus plantarum BC114. Molecules 2024, 29, 1781.
    https://doi.org/10.3390/molecules29081781
    AMA Style
    
                                Xiong H,                                 Zhang Y,                                 Wang W,                                 Ye H,                                 Zhang Q.        
                Enhancing the Quality of Low-Alcohol Navel Orange Wine through Simultaneous Co-Fermentation Using Saccharomyces cerevisiae SC-125, Angel Yeast SY, and Lactiplantibacillus plantarum BC114. Molecules. 2024; 29(8):1781.
        https://doi.org/10.3390/molecules29081781
    
    Chicago/Turabian Style
    
                                Xiong, Hua,                                 Yingyue Zhang,                                 Wanting Wang,                                 Hong Ye,                                 and Qing Zhang.        
                2024. "Enhancing the Quality of Low-Alcohol Navel Orange Wine through Simultaneous Co-Fermentation Using Saccharomyces cerevisiae SC-125, Angel Yeast SY, and Lactiplantibacillus plantarum BC114" Molecules 29, no. 8: 1781.
        https://doi.org/10.3390/molecules29081781
    
    APA Style
    
                                Xiong, H.,                                 Zhang, Y.,                                 Wang, W.,                                 Ye, H.,                                 & Zhang, Q.        
        
        (2024). Enhancing the Quality of Low-Alcohol Navel Orange Wine through Simultaneous Co-Fermentation Using Saccharomyces cerevisiae SC-125, Angel Yeast SY, and Lactiplantibacillus plantarum BC114. Molecules, 29(8), 1781.
        https://doi.org/10.3390/molecules29081781